In a medium bowl, mix the flour, cornstarch and the water. Mix in the water slowly, until the mixture is similar in consistency to pancake mix. Add sofrito, salt, herbs and paprika (optional) to the mixture. Heat oil on medium heat. Dip the cauliflower florets in the batter. Allow as much batter to run off of before placing the battered florets in the hot oil. Fry the cauliflower until golden brown on all sides. It should take a few minutes – this way the cauliflower will cook/soften a bit and the batter will be golden brown and crunchy.

HERB MIX: Equal portions – Thyme, oregano, parsley, celery seeds, basil, marjoram, rosemary, onion power, garlic powder, black pepper. This is a mixture that you can make in large portions and keep on hand for many types of dishes.

HINT: Don’t cook on a higher heat because you want the cauliflower to soften but still brown nicely.